Winter's chill is setting in, and some nights the thought of a salad just isn't what I'm craving. Forgoing veggies is not an option in my books, so this recipe checks all the boxes, loaded with high fibre veggies, tons of heathy fats and that satisfying bacon taste to keep you happy.
To top it off it is keto friendly for those keeping their blood sugar levels in check!
Prep time: 10 minutes
Cook time: 40 mins
Serves 2
Ingredients:
6 strips uncured bacon
2 cups Brussel Sprouts cut in half
1/2 eggplant
2 cups kale
1 avocado
2-3 TBSP homemade mayo (check out this great recipe from Ruled.me)
Himalayan pink sea salt and fresh ground pepper to taste
Method:
Preheat oven to 400F
Place bacon strips on non-stick cookie sheet.
Cook bacon for 12-15 minutes or until desired crispness is achieved.
Remove bacon from oven and place on paper towel to absorb excess grease, then chop into bite sized pieces when cooled.
Using the same cookie sheet with bacon grease, coat eggplant and Brussels sprouts and roast in the oven for 20-25 minutes.
During the last 2 minutes, add chopped kale.
Remove roasted veggies from the oven and allow to cool before plating in two bowls
Add chopped bacon.
Top with 1-1.5 TBSP of the home made mayo and sliced avocado
Season with Himalayan pink sea salt and fresh ground pepper to taste